Turkey Sausage, Rutabaga, Turnip, and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tablespoon olive oil 1 cup chopped onion 1 cup chopped celery 2 garlic clove, minced 4 cups 1/2-inch pieces peeled turnips 4 cups 1/2-inch pieces peeled rutabagas 4 cups 1/2-inch pieces peeled sweet potatoes 4 cups sliced carrots 1 cup red kidney beans 3 32 fluid-ounce containers of low-sodium organic chicken broth2.5 pounds spicy turkey sausage
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 containers broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
Transfer 8 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining container broth and turkey sausage; bring to simmer for additional 15 minutes. Season with salt and pepper. Ladle soup into bowls and serve.
Serving Size: makes 12 1.75 cup servings
Transfer 8 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining container broth and turkey sausage; bring to simmer for additional 15 minutes. Season with salt and pepper. Ladle soup into bowls and serve.
Serving Size: makes 12 1.75 cup servings
Nutritional Info Amount Per Serving
- Calories: 263.4
- Total Fat: 9.7 g
- Cholesterol: 50.0 mg
- Sodium: 795.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 6.3 g
- Protein: 18.5 g
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